As a nation, we love our food, don’t we?! So much so that in a study they conducted, Pace found that the Super Bowl has become as much about the food as it is about football. Especially if, like me, your team never seems to make it to the big game. But enough about my Broncos.
The study revealed that Super Bowl Sunday has become the top at-home party day of the year (surpassing even New Year’s Eve!) and is second only to Thanksgiving as the biggest eating day of the year. The study even found that more people remember what they ate on Super Bowl Sunday than who won the game.
I can attest to that… Who did win last year?
In preparation for Super Bowl XLIV (taking place Feb. 7 in Miami), here are four of Pace Kitchens’ favorite recipes for Super Bowl Sunday, to help make your party more festive and more memorable.
Warm Spinach Dip with a Kick
Prep: 15 minutes Cook: 15 minutes Yield: 32 servings (2 tablespoons each)
Vegetable cooking spray
1 medium onion, chopped (about 1/2 cup)
2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 tablespoons all-purpose flour
1 cup milk
1 cup Pace® Picante Sauce
4 ounces shredded part-skim mozzarella cheese (about 1cup)
Tortilla chips or fresh vegetables
1. Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.
2. Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.
Sweet & Spicy Chicken Wings
Prep: 10 min. Bake: 35 min. Yield: 24 pieces
12 chicken wings or 24 chicken drumettes
1 cup Pace® Picante Sauce
1/4 cup honey
1/2 tsp. ground ginger
1. Cut off chicken wing tips and discard. Cut chicken wings in half at joint. Place chicken into foil-lined shallow baking pan.
2. Stir picante sauce, honey and ginger in large bowl. Toss chicken with 1/3 cup of picante mixture.
3. Bake at 500°F. on lowest oven rack 35 min. or until crispy and cooked through, turning chicken over once halfway through baking. Remove chicken and toss with remaining picante mixture.
Sweet & Spicy Barbecued Brisket
Prep: 10 minutes Marinate: 8 hours Bake: 4 hours 30 minutes Yield: 10 servings
1 trimmed beef brisket (about 5 pounds)
Ground black pepper
1 tablespoon garlic powder
2 cups Pace® Picante Sauce
1/2 cup packed brown sugar
1/2 cup Worcestershire sauce
10 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds or Pepperidge
Farm® Farmhouse Premium White Rolls with Sesame Seeds
1. Season the beef with the black pepper and garlic powder and place into a 3-quart shallow baking dish. Stir the picante sauce, brown sugar and Worcestershire in a small bowl. Spread the picante sauce mixture over the beef. Cover the dish and refrigerate overnight.
2. Bake, covered, at 300°F. for 4 1/2 hours or until the beef is fork-tender. Slice or shred the beef. Divide the beef and sauce among the rolls.
Salsa Verde Meatballs
Prep: 15 min. Bake: 20 min. Yield: 16 meatballs
1 1/4 cups Pace® Salsa Verde
1 1/2 lb. ground beef
3/4 cup finely crushed tortilla chips
4 green onions, minced
1. Heat oven to 350°F.
2. Thoroughly mix 3/4 cup salsa, beef, egg, tortilla chips and green onions in large bowl. Shape mixture firmly into 16 meatballs.
3. Place meatballs into 3-qt. shallow baking dish. Top each with 1 tsp. salsa.
4. Bake 20 min. or until meatballs are cooked through. Serve with remaining salsa. Mini Meatballs: Prepare beef mixture as directed above. Shape mixture firmly into 48 mini meatballs. Place meatballs into 4-qt. shallow baking dish. Bake at 350°F. 10 min. or until meatballs are cooked through. Serve with remaining salsa.